Gluten-free dieting is critical for people with celiac disease, and many have questioned if other non-celiac’s have gluten intolerance. A recent paper suggested this is not the case, but I don’t think they proved the point and support gluten free if someone suspects they may have gluten intolerance. But gluten-free diets are NOT low FP as there are many difficult-to-digest carbs allowed. For instance, corn-based foods, sugar (sucrose is one half fructose) and other high FP grains (wheat, rye and barley are the only grains restricted). This may be the reason a full 30% of celiacs don’t recover on a gluten-free diet. It’s considered a medical mystery, but I think this group would be greatly served by adopting a low FP gluten-free diet.

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